Preparation

Using small sharp knife, score duck skin in 1-inch-wide grid pattern. Season duck generously with salt and pepper. Heat oil in large skillet over medium-high heat. Add duck; cook about 6 minutes per side for medium. Transfer to cutting board; tent with foil. Discard all but 1/4 cup drippings from skillet. Heat drippings in skillet over high heat. Add pears, onions, and potatoes; sauté until beginning to brown, 5 minutes. Stir in sage; season with salt and pepper. Transfer hash to bowl; cover to keep warm.

Heat same skillet over high heat. Add broth and vinegar; bring to boil, scraping up browned bits. Boil until reduced to glaze, about 5 minutes. Season glaze with salt and pepper.

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Recent Review

I love this recipe. It was easy to make using only one pan. It was my first time cooking duck. But i changed one thing in the recipe. The sauce! I used just regular water instead of the broth and added balsamic vinegar while tasting the sauce. I also added pomegranate vinegar, some brown sugar, and flour to thicken the sauce. Love the hash, the meat and the sauce!! I enjoyed the meal with good chianti!! Thank you for this great recipe!! 3